Quick Indian Lemon Pickle

Lemons have all kinds of goodness and are quite scarce at this time of the year. When I do find some fresh ones, I’m determined to make the most out of them. This quick Lemon Pickle is ready literally in minutes using my trusty pressure cooker  after overnight prep. Indian pickles tend to use mustard seeds, cumin seeds and other spices in oil along with turmeric salt and sugar as a preservative.

Tastes great with plain Rice and Dal or, with some yogurt and flatbread (Roti).

Apologies for the radio silence all this time, I’ve been busy traveling and trying out all kinds of vegan food (good & bad!), shall update with pictures as soon as I can!

Quick Lemon Pickle
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Indian Quick Lemon Pickle

Vegan, gluten-free & nut free.


Cuisine: Indian
Priya: Priya@MasalaVegan
Ingredients
  • 12 Lemons, washed and dried
  • 4 tablespoons Salt
  • 2 tablespoons Sugar
To Make
  • 1 tablespoon Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Fennel Seeds
  • 1/2 teaspoon Fenugreek Seeds
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Black Pepper, crushed
  • 1/2 teaspoon Turmeric Powder
Instructions
Prep For The Lemons
  1. Wash and dry the lemons thoroughly.

  2. Quarter and put into a big glass bowl.

  3. Sprinkle with salt and sugar. Rub into the lemon pieces and cover.

  4. Let the lemon pieces marinate for 8 to 12 hours.

Pickle Making (After 12 hours)
  1. Heat oil in a pressure pan and add the mustard seeds. Cook until they pop.

  2. Stir in the rest of the spices and cook on low heat until aromatic.

  3. Mix in the marinated lemon pieces along with the juice in the glass bowl.

  4. Cover the pressure pan and cook on high for 8 to 10 minutes. Take off the heat immediately and allow to cool naturally.

  5. Spoon the warm pickle into a clean, sterilised glass jar and cap immediately. A vacuum seal should form as the pickle cools down.

  6. I used 2 small jars to store the pickle in as this ensures longevity of the pickle and keeps the freshness intact. 

 

Mango & Nectarine Chutney (Onion & Garlic Free)

Summer brings an abundance of ripe mangoes. After a while when the novelty starts to wear off, the mangoes get pushed to the bottom of the fruit tray in favour of the more popular stone fruits. This luscious onion and garlic free Chutney combines the tartness of red nectarines with ripe mangoes to create an absolute explosion of flavours. Mildly spiced with Cardamom seeds, cinnamon and star anise along with fresh turmeric and ginger root, tastes best spread on to a slice of freshly baked bread or, a coconut wrap with some fresh salad. I’ve used fresh turmeric root for the beautiful golden colour and fresh flavour, however a teaspoonful of dried turmeric powder could be substituted as well.

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Mango & Nectarine Chutney

Vegan, gluten free and sugar free fruit chutney.

Priya: Priya
Ingredients
  • 1 Large Mango, ripe Chopped roughly
  • 2 Medium Nectarines Chopped finely
  • 1 Teaspoon Oil
  • 2 Teaspoons Ginger Minced finely
  • 2 Teaspoons Fresh Turmeric Root Minced
  • 1 Teaspoon Asafoetida
  • 1/2 Cup White Vinegar
  • 5 Pods Green Cardamom
  • 1 Stick Cinnamon
  • 1 Star Anise
  • 1/3 Cup Xylitol
  • Salt To taste
  • 1 Teaspoon Chilli Flakes Optional, but recommended
Instructions
  1. In a deep pan dry roast the cardamom, cinnamon and star anise. Pound lightly to crush them once cooked. 

    Add the oil and coat the pan. 

    Toss in the asafoetida, ginger and turmeric root and cook until aromatic.

    Lightly cook the cardamom, cinnamon & star anise until golden.

    Toss in the chopped fruit, salt and xylitol. Mix well.

    Add the vinegar and bring to a boil.

    Season with salt and cook on low heat until the Chutney starts to thicken.

    Mix in the Chilli flakes, if using.

    Take off the heat and pour into sterilised glass jars.

    Store in the refrigerator and use in 10 - 15 days.

Recipe Notes

Peaches can be substituted by peaches or, fresh apricots too.

 

Vegan Kashmiri Rogan Josh Curry & Paste (Gluten Free)

“Kashmiri Rogan Josh”, a name that brings to my memories pristine snow-covered mountains and valleys with breath-taking natural beauty as far as you can see. I haven’t been to Kashmir for several decades now and all my memories are limited to when I was a little girl visiting the absolutely gorgeous landscape. My mother however, did bring back this recipe and made it quite often on colder nights to warm us all up. Authentic Kashmiri Rogan Josh is made without onion or garlic and, more importantly with no tomatoes! The gorgeous red colour actually comes from a herb called Alkanet, widely grown across India and some parts of Europe. I couldn’t find any locally so have substituted with sweet red Paprika. In my recipe, the meat traditionally used has been replaced by cubed vegetables mainly, sweet potatoes and eggplant lightly cooked in the Airfryer.  With a gorgeous coconut yogurt and spices gravy, this mouth-watering dish is definitely a keeper! 

For the Curry Paste,
  • Green Cardamom Pods – 8
  • Black Cardamom Pods – 2
  • Cinnamon Bark – 2″ piece 
  • Cloves – 10
  • Indian Bay Leaves – 4
  • Fennel Seeds – 1 tablespoon
  • Dried Ginger Root – 1 tablespoon
  • Black Pepper Corn – 1/2 teaspoon
  • Sweet Red Kashmiri Chillies, whole – 12 or, Sweet Paprika Flakes – 2 tablespoons
  • Garam Masala – 2 teaspoons. Click here for my recipe.
  • Lemon Juice – 2 to 3 tablespoons

Grind the dry spices to a fine powder and then mix in the lemon juice. Store in a glass jar in the fridge until ready to use.

Vegan Kashmiri Rogan Josh Curry
Vegan, gluten free, onion and garlic free curry with sweet potatoes and eggplant.
Ingredients
  1. Oil - 1 tablespoon
  2. Rogan Josh Curry Paste - 2 tablespoons
  3. Sweet Potatoes, peeled and cubed into 2" pieces - 1 cup
  4. Eggplant, cubed into 2" pieces - 1 cup
  5. Coconut Yogurt, whisked - 1.5 cup
  6. Fresh Coriander Paste - 1 tablespoon
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Instructions
  1. Cook all the vegetable chunks in the Airfryer until lightly golden for 15 minutes at 200 degrees Celsius.
  2. In the mean time, heat oil in a deep pan.
  3. Add in the paste and cook well.
  4. Stir in the air fried vegetable pieces and coat well in the spice paste - oil mix.
  5. Add the whisked coconut yogurt and simmer until the spices infuse into the veggies.
  6. Take off the heat and mix in Coriander paste.
  7. Serve warm with steamed rice or, flatbread.
Notes
  1. Other chunky vegetables like mushrooms or zucchini or, even Seitan pieces would taste delicious.
  2. Authentic Rogan Josh is made without onions, tomatoes or garlic.
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Masala Vegan http://masalavegan.com/

 

Split Black Lentil Curry, Onion & Garlic Free

Split black lentils, also called “Chilkewali Urad Dal” in Hindi cooks to a creamy flavoured mass with a slightly sticky texture. A great source of fibre and trace minerals, these pretty lentils are easy to cook and digest.  Boiling and tempering this dal with simple spices such as cumin, ginger, asafoetida and turmeric make for a quick dish that comes together quickly in a pressure cooker. The longest step of this recipe is pre-soaking the dal for at least an hour before cooking. Optional additions to this scrumptious Daal are, diced tomato pieces, minced fresh coriander and green chillies. Tastes great with rice, flatbread or, even a quick salad. Happy cooking!

 

Chilkewali Urad Daal/ Split Black Lentils
A quick and flavour some Daal recipe using split black lentils.
Ingredients
  1. Split Black Lentils - 1 cup
  2. Oil - 1 teaspoon
  3. Asafoetida - 1/4 teaspoon
  4. Cumin Seeds - 1 teaspoon
  5. Turmeric Powder - 1/2 teaspoon
  6. Fresh Ginger Root, minced finely - 1 teaspoon
  7. Water - 2.5 cups
  8. Salt, to taste
  9. Tomato, diced - 1 cup for garnishing (Optional, but tastes really good)
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Instructions
  1. Wash the split black lentils and soak for 1 hour. Rinse well until the water runs clear and drain before cooking.
  2. In a deep pan (pressure cooker pot) heat the oil and coat the base.
  3. Add in asafoetida powder and roast for a minute.
  4. Toss in the cumin seeds and cook until golden.
  5. Mix in turmeric and the minced ginger and cook for a few minutes until the raw smell goes away.
  6. Stir the drained split black lentils and coat in the above mixture.
  7. Add water and mix well.
  8. Season with salt and cover the pot. Bring to a boil and cook on full pressure for 10 to 12 minutes.
  9. Remove from the heat and cool the pan.
  10. Dice the tomato if using to add to the Daal.
Notes
  1. Serve warm, garnished with Coriander if desired. I used diced tomato pieces as garnishing which tasted delicious.
  2. Tastes great with rice, bread or, by the itself with some salad.
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Masala Vegan http://masalavegan.com/

Spicy Split Gram Stir Fry A.K.A. Chana Dal Usli (Vegan & Gluten Free)

Split gram lentils or, split chickpea/ garbanzo beans called “Chana Dal” in Hindi, are a great source of protein. Most Indian stores sell these lentils in two forms, a raw form and a roasted one. The roasted form is commonly used as a base for making “Chutney” and Dips.

  • Split Gram Lentils – 1 cup
  • Coconut Oil – 1 tablespoon
  • Mustard Seeds – 1 teaspoon
  • Dried Red Chillies – 2 medium sized
  • Asafoetida – 1 teaspoon
  • Curry Leaves, fresh – 8 to 10
  • Turmeric Powder – 1
  • Desiccated Coconut – 2 tablespoons
  • Salt, to taste
  • Water – 1.5 to 2 cups
  • Fresh Coriander Leaves & Stalks, minced finely for garnish – 2 tablespoons
  • Grated Coconut (optional, but recommended) for topping – 1 tablespoon

Directions,

  1. Soak the split gram lentils for 3 to 4 hours, rinse and drain.
  2. Heat coconut oil in a deep pan (I used my 3 Litre pressure pan).
  3. Add the mustard seeds to the warm oil and cover till they pop.
  4. Sprinkle the asafoetida, red chillies and curry leaves into the oil. Cover!
  5. Mix in turmeric powder and desiccated coconut, cook until aromatic.
  6. Tip in the lentils and season with salt.
  7. Cover the lentils with water till they are just about under the water line.
  8. Bring to a boil and close the lid. Cook on high for 4 to 5 minutes.
  9. Take off the heat immediately and remove steam (or,  it turns mushy!).
  10. Garnish with coriander leaves and/ or, grated coconut.

Tastes great warm or at room temperature. I tend to eat this protein rich dish by itself, but the rest of the family, often pairs it with “Pulao” rice or, flatbread.

Please check out these recipes by clicking on Pulaoand Roti“. Thank you and happy cooking 😊 

 

 

Vegan Tapioca Pearls Stir Fry/ Sabudana Khichadi

“Sabudana Khichadi”, is an essential part of Indian food celebrations, particularly those involving restricted consumption of food. My first memories of these golden pearls flavoured delicately with turmeric and cumin seeds are of my mother eating this dish when observing a fast for religious reasons. Strangely enough, the rest of the family who weren’t fasting possibly, ate a little more than my poor mother did!

We need,
  • Tapioca Pearls, washed and rinsed well – 1 cup
  • Coconut Oil – 2 teaspoon
  • Cumin Seeds – 1 teaspoon
  • Turmeric Root, minced finely – 1/2 teaspoon
  • Fresh Curry Leaves, torn roughly – 6 to 8
  • Asafoetida Powder – 1/2 teaspoon
  • Potato, boiled and diced – 1 cup
  • Red Chillies, finely sliced –  2 teaspoons
  • Salt, to taste 
For Garnishing,

Roasted Cashews – 1 tablespoon

Fresh Coriander, finely minced – 1 tablespoon

Green Lime, sliced into wedges – 1

 

Directions,
  1. Soak the rinsed tapioca pearls in a bowl with equal amount (1 cup) of water for 1.5 to 2 hours. Drain well.
  2. Heat coconut oil in a wok and add the cumin seeds. Cook until golden.
  3. Stir in asafoetida, curry leaves, sliced chilli and turmeric root.
  4. Mix in the potato and tapioca pearls. Cook on a low flame for 4 – 5 minutes until the tapioca pearls look shiny and not as sticky.
  5. Take off the heat and top with chopped coriander and roasted cashews.

Enjoy warm garnished with lime juice squeezed over. Happy Cooking 😊

Vegan Kidney Beans Stir Fry/ Sundal (Gluten Free)

This quick “Sundal” or, “Usli” recipe uses canned kidney beans and desiccated coconut to make a quick protein-rich stir fry flavoured with some ginger, asafoetida, turmeric, curry leaves and mustard seeds. Tastes great by itself or, with extra chopped veggies as a salad lunch. Not using onion and garlic helps increase the shelf life of this delicious dish. 

We need,
  • Kidney Beans – 1 can, drained and rinsed
  • Coconut Oil – 1 teaspoon
  • Black Mustard Seeds – 1 teaspoon
  • Fresh Curry Leaves, torn roughly – 5 to 6
  • Fresh Ginger Root, minced – 1 teaspoon
  • Asafoetida Powder – 1/2 teaspoon
  • Turmeric Powder – 1/2 teaspoon
  • Salt, to season
  • Desiccated Coconut – 1 tablespoon
  • Red Chilli, sliced – 1 (Optional for garnishing)
Directions,
  1. In a thick skillet, heat the coconut oil.
  2. Add the mustard seeds and cook until they pop.
  3. Take off the heat and add the ginger, curry leaves, asafoetida and turmeric powder.
  4. Mix well and add the rinsed and drained kidney beans. Season with salt.
  5. Set back on the hob and cook on a slow flame until everything is well mixed.

Sprinkle with desiccated coconut and the sliced chilli before serving. Happy cooking!

If you enjoyed this dish, please check out my other “Sundal” recipe 😊